Mushroom Stroganoff

Mushroom Stroganoff

Posting has been a bit slow around here due to some weekends trips and a short holiday, but I hope I will get back to at least a weekly post soon. Meanwhile, summer has turned into autumn so how about a nice mushroom dish. You can't go wrong with fresh, fried mushrooms and cream.

Mushroom Stroganoff

Adapted from Mushrooms by John Wright


400 g mushrooms
1 Tbsp sunflower oil
2 onions, peeled and thinly sliced
a large knob of butter
salt and freshly ground black pepper
2 garlic cloves, peeled and finely chopped
200 ml cream
a squeeze of lemon juice
1 package Spätzle


Gently clean the mushrooms with a pastry brush and cut into thick slices. Cook the Spätzle according to manufacturer's instructions. In a large skillet, fry the onions in the oil for about 10 minutes. Add the mushrooms and fry until they turn brown and soft, stirring often. Add the garlic and fry until fragrant. Turn the heat to low, add the cream, salt and pepper to taste. Let simmer until slightly reduced, then add the lemon juice. Serve on top of the Spätzle.


Jeanne said...

I hope you've been enjoying your holidays! This dish looks simple and delicious!

George said...

'You can't go wrong with fresh, fried mushrooms and cream.'
And are 'Spätze' really known as 'Spätzle' in English? The whole nine yards including the umlaut?

Andreas said...

George, I've no idea what Spätzle are called in English. That's why I've put them in italics.